Procedures and Methods

Procedures and Methods

Waste

All waste should be cleared up and put into a covered bin.

Waste food should not be left lying around, Spills and Overflows should be cleaned up immediately.

Cleaning Method

The most common way of cleaning is:

• Remove main debris using a brush or cloth.
• Wash and scrub with detergent (soap) and hot water.
• Rinse with Clean water.

Remember Soap and Water does not kill Bacteria it just removes the dirt that bacteria like to live on.

• Disinfect with chemical disinfectant or hot water above 82°C, this will reduce bacteria to a safe level.
• Rinse off disinfectant and allow it to dry.

All equipment used for cleaning needs to be kept clean and when not in use should ideally be left soaking in Sanitizer.

Cloths

It is best to use disposable cloths rather than reusable cloths wherever possible. Once you have used a reusable cloth once it is then dirty so whenever you use it again you could be causing contamination. Disposable cloths are just used once and are then thrown away. It is not always possible to use disposable cloths for all tasks, for example for holding hot items. If reusable cloths are used it is important to make sure dirty cloths are stored away from any food items and they are washed daily on a hot wash in a washing machine. There should always be a good supply of clean cloths available.

Overalls, aprons and hats

It is important that all protective clothing used in the shop, particularly in food preparation areas, are changed regularly and are cleaned properly (on a hot wash in a washing machine daily) to make them clean and kill off any bacteria. Ideally protective clothing should be put on at work and NOT worn to and from work.